Quick Shrimp Curry With Rice Recipe

About this recipe

A simple and flavorful pescatarian dinner featuring tender shrimp in a creamy curry sauce, served over hot rice. Perfect for busy evenings when you need a quick and satisfying meal.

Ingredients

• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Sambar Onion Peeled
• 1 pc (200 g) Amul Sour Cream
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 250 ml Coco Mama Coconut Milk
• 50 g Sakthi Curry Powder
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. In a medium saucepan or the top part of a double boiler, melt 1 tablespoon of butter over medium heat.
2. 2. Add 1/2 cup of finely chopped onion and 1/2 teaspoon of curry powder to the butter. Sauté until the onion is tender and translucent, about 3-4 minutes. Do not let it brown.
3. 3. Stir in 1 can of coconut milk and mix until the coconut milk is smooth and well combined with the onion mixture.
4. 4. Lower the heat and gently fold in 1 cup of sour cream and 1 can (approximately 400 g) of cooked shrimp. Heat the mixture through, stirring occasionally, until it is hot but not boiling, about 5 minutes.
5. 5. In the meantime, prepare 1 cup of rice according to package instructions until fully cooked and fluffy.
6. 6. Serve the shrimp curry over the hot rice and sprinkle with 1/2 teaspoon of paprika for garnish. Optionally, serve with chutney, raisins, grated coconut, or chopped green onions for added flavor.